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Banana Carrot Cake

Healthified Banana Carrot Cake

A healthy fusion of banana bread and carrot cake, just in time for Easter.
Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Author Renata



For the Banana Carrot Cake:

  • 1 packed cup grated carrots
  • 4 mashed very ripe (brown or spotted) bananas, approx ¾ - 1 cup
  • 1/3 cup canola or vegetable oil
  • 2 tsp apple cider vinegar
  • 2 tsp pure vanilla extract
  • 1 1/2 cups whole wheat flour
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1-2 tsp cinnamon
  • 1/3 cup + 2 tbsp stevia
  • ¼ cup milk of choice e.g. almond milk, coconut milk etc.
  • ½ cup chopped pecans

For the Cream Cheese Frosting:

  • 1 8 oz package of Neufchatel
  • ½ tsp vanilla extract
  • ¼ cup raw agave syrup



  1. Preheat oven to 350 F. Grease an 8” round springform pan with baking spray of choice.
  2. In a mixing bowl, mix together the carrots, banana, oil, apple cider vinegar and vanilla extract. Allow to sit on the counter for about 10 minutes.
  3. While you’re waiting, in another bowl, stir together the flour, baking soda, salt, cinnamon, and stevia till well combined.
  4. Add in the milk and carrot/banana mixture from Step 2, and stir till just combined. Do not overmix or this will create a dense cake.
  5. Gently fold in the pecans.
  6. Pour batter into the prepared pan. Smooth over the top.
  7. Bake for approximately 25-30 mins or until a toothpick inserted into the middle of the cake, comes out with no crumbs attached.
  8. Allow to cool thoroughly before icing.

Cream Cheese Frosting

  1. In a large bowl, add in the cream cheese, vanilla extract and agave.
  2. Whip together with a handheld mixer till the ingredients are well combined and the frosting is smooth, with no lumps.
  3. Spread the frosting over the cooled cake.
  4. Sprinkle over extra chopped pecans, if desired.

Recipe Notes

Store in the fridge for up to 1 week.